This is an adaptation based on the Nestle Toll House original chocolate chip cookie recipe.

2 1/4 cups flour
1 tsp baking soda
1 tsp salt
1 cup (2 sticks) butter, softened
3/4 cup granulated sugar
3/4 cup packed brown sugar
1 tsp vanilla extract
2 large eggs
1 1/2 cups red and green M & M chocolate candies

Preheat oven to 375F

Combine flour, baking soda an salt in a small bowl. Beat butter, granulated sugar, brown sugar and vanilla in a large bowl until creamy. Add eggs one at a time, beating well. Gradually beat in flour mixture. Stir in candies 1/2 cup at a time. Drop by rounded tablespoon on to baking sheets.

Bake for 9 to 11 minutes or until golden brown. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.

Another recipe from Nestle Toll House:

3 cups granulated sugar
3/4 cup (1 1/2 sticks) butter
2/3 cup (5 fl oz) evaporated milk
2 cups (12 oz pkg) Nestle Toll House Premier White Morsels
1 jar (7 oz) marshmallow creme
1/2 cup finely crushed cream-filled chocolate sandwich cookies
1 tsp vanilla extract
1 cup crumbled cream-filled chocolate sandwich cookies

Tip: place about 20 cookies in a large zip-lock bag and crush coarsely with a rolling pin. Remove 1 cup of large crushed pieces. Crush remaining pieces until reduced to small crumbs.

Line a 13×9 inch pan with foil.

Combine sugar, butter and evaporated milk in a medium, heavy-duty saucepan. Mix well and bring to a full rolling boil, stirring constantly. Boil, stirring constantly, for 3 minutes. Remove from heat.

Stir in morsels, marshmallow creme, finely crushed cookies and vanilla extract. Pour into prepared pan. Sprinkle coarsely crumbled cookies on top. Gently swirl cookies into fudge using a knife without touching the bottom of the pan. Refrigerate for 1 hour or until firm. Lift from pan, remove foil and cut into pieces.

Inspired by my favorite co-worker, who loves eating sweets and salty foods together, I bring you “Sweet & Salty Pretzel Treats”

12 oz white chocolate baking bars or chips
50 small pretzel twists

Melt white chocolate over low heat in a saucepan. While chocolate is melting, place pretzels in a large, zip-lock bag and break into pieces with hands (leave no pretzel whole). Stir pretzels into chocolate, mixing and coating well.

Spread mixture on to a cookie sheet lined with wax paper. Refrigerate for 2 hours or until chocolate has hardened. Chop or break into bite-sized pieces.

From Nestle Toll House, a yummy dessert with a twist inspired by the popular ice cream:

2 cups (12 oz package) Nestle Toll House semi-sweet chocolate morsels, divided
1 1/2 cups all-purpose flour
1 1/2 tsp baking powder
1 cup granulate sugar
6 tbsp (3/4 stick) butter, softened
1 1/2 tsp vanilla extract
2 large eggs
2 cups miniature marshmallows
1 1/2 cups coarsely chopped walnuts

Preheat oven to 375F and grease a 13×9 inch baking pan.

Microwave 1 cup of the morsels in a medium, uncovered, microwave-safe bowl on HIGH (100%) power for 1 minute. Stir. Microwave in 10- to 15-second intervals if morsels are not completely melted. Cool to room temperature. Combine flour and baking powder in a small bowl.

Beat sugar, butter and vanilla in a large mixer bowl until crumbly. Beat in eggs. Add melted chocolate and beat until smooth. Gradually beat in flour mixture. Spread batter into prepared baking pan.

Bake 16 to 20 minutes or until wooden pick inserted in center comes out slightly sticky. While batter is baking, mix remaining 1 cup morsels, miniature marshmallows and walnuts in a bowl.

Remove baking pan from oven and sprinkle with morsels mixture. Return to oven for 2 minutes or until marshmallows being to puff and melt. Cool in pan on wire rack for 20 to 30 minutes. Cut into bars with a wet knife. Serve warm.

Serving suggestion: serve with plain vanilla ice cream on the side, or go fancy and add hot fudge or caramel sauce on top.

This is a new fudge recipe from Hersey’s Cocoa Easy Baking. Also called “Jenn’s Birthday Fudge.”

3 cups Hershey’s Semi-Sweet Chocolate Chips
1 can (14 oz) sweetened condensed milk (not evaporated milk)
dash salt
1 2/3 cups (10 oz package) Reese’s Peanut Butter Chips, divided
1 1/2 tsp vanilla extract
1/2 cup whipping cream

Line 8- or 9-inch square pan with wax paper or foil.

Melt chocolate chips with sweetened condensed milk and salt in a heavy saucepan over low heat. Remove from heat and stir in 2/3 cup peanut butter chips and vanilla extract. Spread evenly into prepared pan.

Melt remaining 1 cup peanut butter chips with 1/2 cup whipping cream, stirring until thick and smooth. Spread over fudge.

Refrigerate 2 hours or until firm. Turn fudge over onto cutting board; peel off paper or foil and cut into squares. Store covered in refrigerator.

Makes about 2 pounds.